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Tomato Onion Uttapam

Sujata Hande-Parab
854 minutes
Prep Time
10 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Tomato Onion Uttapam RECIPE

Uttapam or Uttapa is a dosa-like dish from South India made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with variety of toppings. In this recipe I have used tomato, onion, coriander, green chilli. This is popularly called as tomato onion uttapam in most of the hotels and food stalls. You can use any veggies of your choice. This dish tastes amazing with spicy chutney or sambar. One of my favorite dish and I prepare different types of uttapam regularly at home.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Pan fry
  • Whisking
  • Blending
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 5

  1. For Batter - Idli or Dosa rice – 2cups
  2. Split Black Lentils – 1 cup
  3. Chana Dal – 2-3 tbsp
  4. Fenugreek seeds – 1tbsp
  5. Flattened rice – 1/2 cup
  6. Water – 2-3 cups for soaking + ½ - ¾ cup to adjust consistency
  7. Oil – 3-4 tbsp.
  8. Salt to taste
  9. For Tomato Onion Uttapam – Onion – 1 finely chopped.
  10. Green chilli – 1-2 finely chopped or sliced.
  11. Tomato – 1 deseeded finely chopped
  12. Coriander leaves – 2 tbsp. finely chopped
  13. For serving – Coconut or tomato chutney, sambar etc.


  1. Soak Split Black Lentils, Bengal gram, fenugreek seeds together and rice separately in water overnight.
  2. Soak Flattened rice or Poha for an hour.
  3. Next day, drain and rinse it. First blend soaked rice and soaked Poha into smooth batter. Pour little water if required.
  4. Blend urad dal or Split Black Lentils, Bengal gram, fenugreek seeds separately into smooth batter using little water if required.
  5. Add water as required, adjust the consistency of the batter to ensure it is not very thick not very thin.
  6. Add salt and mix the batter thoroughly.
  7. Transfer it into large container or vessel and let it Ferment for 10 hrs.
  8. In a nonstick pan drizzle oil. Spread all over with rubber spatula or halved onion. Pour a ladle full batter and spread evenly in a round shape. Batter spread will be slightly thicker for uttapam.
  9. Top it with some finely chopped onion, tomatoes, coriander leaves, green chilli. Gently press.
  10. Drizzle some oil. Cover it with a plate or lid for 1 minute.
  11. Remove plate and flip it when the edges begin to rise from the pan and bottom turns golden brown. Gently press and cook other side on low flame. Drizzle some oil
  12. Transfer it into a plate. Repeat process with remaining batter.
  13. Serve hot with coconut chutney or spicy tomato chutney.

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